Lemon Meringue Pie

Photo: ZacAndAmber

From Amber Harder - Her Father's Favorite

Yield: 1 serving
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  • 1 cup(s) granulated sugar
  • 2 tablespoon(s) all-purpose flour
  • 3 tablespoon(s) cornstarch
  • 1/2 teaspoon(s) salt
  • 1 1/2 cup(s) water
  • 2 lemons Juiced
  • Lemon Zest
  • 4 Egg Yolks
  • 2 tablespoon(s) butter
  • Meringue
  • 4 Egg Whites
  • 6 tablespoon(s) granulated sugar


  1. Whisk 1 C. Sugar, flour, corn starch, and salt together.
  2. Stir in Water, lemon juice, and lemon Zest.
  3. Cook over med/high heat stirring frequently.
  4. Bring to a boil.
  5. Stir in butter
  6. Put 4 egg yolks in a bowl and gradually whisk in .5 C of the previous sugar mixture.
  7. Whisk the Egg Yolk mixture back into the rest of the sugar mixture.
  8. Bring to a boil.
  9. Stir constantly until thick.
  10. Remove from heat and pour into a pastry shell.

  11. --Meringue--
  12. Preheat the oven to 350 F.
  13. Whip the 4 egg whites in a glass bowl until foamy.
  14. Add 6 T. sugar gradually while stirring.
  15. Whip until stiff peaks form.
  16. Spread over lemon mixture in pastry shell, sealing the edges of the crust.
  17. Bake for 10 min.
  18. Let cool before serving.
December 2011

This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.

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